Chocolate Mint Creme Cookies Food

CHOCOLATE MINT CREAMS

Steps:

• Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Add chocolate, egg and vanilla; mix well. In another bowl, whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture, beating well. Divide dough in half; shape each half into a 2-in.-diameter roll. Wrap in waxed paper; refrigerate until firm, about 1 hour., Preheat oven to 400°. Unwrap dough and cut crosswise into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are firm, 7-8 minutes. Remove from pans to wire racks to cool completely., Combine all frosting ingredients; beat until smooth. Spread over cookies; let dry completely. Store in airtight containers.

CHOCOLATE-MINT CREME COOKIES

Steps:

• In a small saucepan, combine the brown sugar, butter and water. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in the chocolate chips until melted and smooth. Transfer to a large bowl; cool slightly., Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to chocolate mixture and mix well. , Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks; flatten slightly. Cool completely., Combine filling ingredients; spread on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

ANDES MINT COOKIES

Steps:

• Preheat the oven to 350 degrees F and lightly coat a baking sheet with cooking spray. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
• With a hand or stand mixer, cream the butter and both sugars until fluffy. Add the eggs, vanilla and peppermint extracts and mix well.
• Add the dry mixture to the butter mixture and mix well. Stir in the chocolate chips and mint chips.
• Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet. With two fingers, press the cookies down to about 1 inch thick, keeping the cookies about 2 inches apart.
• Bake for 15 to 18 minutes, or until not glossy. Let the cookies cool on a wire rack.

CHOCOLATE MINT DREAM COOKIES

Steps:

• In a large mixing bowl, cream butter and sugar.
• Beat in chocolate and mint extract; gradually add flour.
• Stir in chocolate chips. Dough will be soft.
• Drop by Tbsp 2 inches apart on ungreased baking sheets.
• Bake at 375 for 6-8 minutes. Cool 4 minutes before moving to racks to cool completely.
• Combine icing ingredients and spread over cooled cookies; let set.
• In a microwave, melt drizzle ingredients, stir until smooth. Drizzle over cookies.

ANDES CRèME DE MENTHE COOKIES - ANDES MINT COOKIES

Steps:

• Preheat oven to 350°F Do not do this until after dough has been refrigerated.
• Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed.
• Add Andes Baking Chips and mix.
• Add Flour and continue to mix until all ingredients are well blended together.
• Cover and chill in the refrigerator for 45-60 minutes.
• Spoon out approximately 1 oz of dough per cookie.
• Form a ball and then slightly flatten.
• Place on non-stick baking pans and bake for approximately 8-10 minutes.
• Cool on pans for 2 minutes, then remove.